Description
This Crockpot Buffalo Chicken Dip is a creamy, dairy-free appetizer perfect for game days or holiday gatherings. Made easy in the slow cooker, it combines tender chicken breast with buffalo sauce, mayo, and fresh vegetables for a flavorful dip that everyone will enjoy without missing the dairy.
Ingredients
Scale
Main Ingredients
- 1 lb. chicken breast, raw
- 3/4 cup buffalo sauce, divided
- 1/2 cup mayo, divided
- 1 red bell pepper, finely diced
- 2 celery stalks, finely diced
- 3 green onions, ends trimmed then sliced, white and green parts separated
- 1/4 cup unsweetened milk of choice (coconut or almond milk, NOT vanilla)
For Serving
- Celery sticks
- Carrot sticks
- Mini bell peppers
- Tortilla chips
- Ranch and/or hot sauce for drizzling (optional, use Primal Kitchen Ranch and Franks Red Hot Sauce for Whole30 and dairy-free versions)
Instructions
- Prepare Buffalo Sauce Mixture: In a small bowl, combine 1/2 cup buffalo sauce with 1/4 cup mayo. Whisk together until smooth.
- Assemble in Crockpot: Add raw chicken breast, buffalo sauce mayo mixture, red bell pepper, celery, and white parts of green onions to the slow cooker. Stir well to combine.
- Cook the Chicken: Set the slow cooker on high and cook for 4 hours or on low for 5-6 hours until the chicken is cooked through.
- Shred and Add Remaining Ingredients: Remove the cooked chicken and roughly chop or shred it. Return the shredded chicken to the slow cooker along with 1/4 cup mayo, 1/4 cup buffalo sauce, 1/4 cup unsweetened milk of choice, and the green parts of the green onions. Stir to combine.
- Final Cooking: Continue to cook on high for about 30 minutes or until everything is heated through. Add additional milk if needed to thin the dip to desired consistency.
- Serve: Serve the dip directly from the slow cooker or transfer it to a serving dish. Garnish with green onion and drizzle with hot sauce and/or ranch if desired. Accompany with celery sticks, carrot sticks, mini bell peppers, and tortilla chips.
Notes
- This creamy buffalo chicken dip is perfect for those avoiding dairy but still craving a rich and spicy appetizer.
- If you prefer a thinner dip, add more unsweetened milk to reach desired consistency.
- For a Whole30-compliant version, use compliant mayo, ranch, and buffalo sauces.
- Shredding the chicken finely helps distribute the flavors evenly throughout the dip.
- Serve warm for the best flavor and texture.
Nutrition
- Serving Size: 1/10 of recipe - about 1/4 cup
- Calories: 185 kcal
- Sugar: 1 g
- Sodium: 575 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 45 mg
